Place all ingredients in a food processor and pulse until combined. The crust should should slightly stick together.

Filling:

2 cups Raw Cashews

1/2 cup Coconut Oil (melted)

1/2 cup Raw Honey

2 tsp Vanilla

3/4 cup Raw Cacao Powder

Soak cashews in warm water for twenty minutes. Rinse and drain well. Place cashews, honey, vanilla, and water in a high powered blender. Blend until creamy.

Add cacao powder and coconut oil. Blend until creamy.

Once filling is silky and creamy, pour into pan with crust.

Place in the freezer to set for a few hours.

Apple Pie Chia Pudding

2 cups Apple Juice

1 Tbsp Lemon Juice

1/4 cup Cashews

1 Tbsp Cinnamon Powder

1/4 tsp Ginger Powder

1/8 tsp Nutmeg Powder

Pinch of Sea Salt

1/4 cup Raisins

1/3 cup Raisins

1/3 cup Chia Seeds

1 Crisp Apple, grated

In a blender, combine the apple juice, lemon juice, cashews, spices and a small pinch of sea salt. Blend into a cream. Pour into a quart-sized mason jar with a lid, and add the raisins, chia seeds and grated apple. Cover and shake well to combine. Refrigerate for 20 minutes to allow the chia seeds to swell and gel. Stir the mixture and shake again very well, then refrigerate for a minimum of 40 minutes longer, or overnight. To assemble, place 1 cup of the pudding in a serving bowl or glass. Top with desired garnish, such as coconut whipped cream, additional apples, chopped nuts, and a dash of spice. Pudding will last for 4-5 days, refrigerated.

Cook pasta according to package directions, rinse and hold.Season chicken with salt and pepper and saute‘ in olive oil on medium high heat until cooked through.Add garlic, scallions, and pecans and cook on minute.Add cooked pasta, chicken stock, and pesto and cook another minute, stirring to coat pasta with basil.Add cilantro, Parmesan cheese, and crushed red pepper, tossing or stirring to incorporate and serve.Makes 4-6 servings.